Stir It Up!

A wok and a few fresh ingredients are all you need to make quick, healthy and super-tasty meals.
Pineapple Chicken

Pineapple Chicken


  • 9 oz. boneless chicken thighs, sliced into ½-in. cubes
  • Pinch of sea salt 
  • Pinch of ground black pepper
  • 1 Tbs. cornstarch
  • 1 Tbs. canola oil
  • 2 dried chiles, whole
  • 1 Tbs. Shaoxing rice wine or dry sherry
  • ½ small pineapple, sliced into ½-in. cubes
  • ½ red pepper, seeded and sliced into ½-in. cubes
  • Small handful of roasted cashews (optional)
  • 1 scallion, finely sliced n fresh cilantro leaves, to garnish

For the Sauce

  • ½ cup pineapple juice
  • 1 Tbs. low-sodium light soy sauce
  • 1 Tbs. cornstarch
  • Juice of 1 lime
  • 1 tsp. honey
  • ¼ tsp. Sriracha chili sauce


  1. Put the chicken in a bowl and season with the salt and pepper. Add the cornstarch and mix well. Whisk together all the ingredients for the sauce in a small bowl, then set aside.
  2. Heat a wok over high heat and when the wok starts to smoke, add the canola oil. Add the chiles and fry for a few seconds to release their aroma, then add the chicken pieces and stir-fry for 2 to 3 minutes. As the chicken starts to turn opaque, add the Shaoxing rice wine or dry sherry and cook for another 2 to 3 minutes until the chicken is cooked through.
  3. Add the pineapple and red pepper pieces and cook for less than 30 seconds. Then pour in the sauce, bring to a boil and boil until the sauce has reduced, is slightly sticky and has a thicker consistency.
  4. Add the cashew nuts (if using), followed by the scallion and cook for 20 seconds. Stir together well, then transfer to a serving plate, garnish with fresh cilantro and serve immediately.

Tip: When stir-frying, choose an oil with a higher smoke point, like avocado, canola or peanut oil. These oils will not burn or smoke until they reach a very high temperature, which is perfect for wokcooking.” —Susan Gralla, registered dietitian at Vernon Nutrition Center, Ramsey

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